Serves 2-3.
Place one rice paper wrapper in a shallow dish of very hot water until it softens, about 15-20 seconds. Carefully pick it up, and lay it flat on a plate. Place two tablespoons of barbecue in the center of the wrapper. Place one tablespoon of cole slaw on top of the barbecue. Add a dab of pickle relish if desired. Fold sides in, then roll up from the bottom. Dab a little water along the seal with your finger to ensure roll is tightly closed. Repeat process for the other five rolls. Heat enough oil to cover spring rolls to 375º. Using a slotted spoon, place the rolls in the hot oil, and fry until golden brown, or about 4 to 5 minutes. Remove rolls with slotted spoon, and drain on paper towels for a few minutes. Serve with barbecue sauce recipe or your favorite bottled barbecue sauce for dipping. Try this recipe for Basic Barbecue Dipping Sauce, also from the Our State recipe archives.
This recipe appeared in Our State’s April 2006 issue.
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